PM Expeditor (Expo) - Foxfire Golf & Country Club

Position Title: PM Expeditor (Expo) FLSA Status: Non-Exempt Reports to: Chef de Cuisine and Dining Room Manager Department: Food and Beverage Position Type: Seasonal, Full-Time (6 days per week; off Mondays) Shift: 3:00 PM – 9:00 PM About Foxfire Golf and Country Club Foxfire is a private, bundled golf community in Southwest Florida with 931 housing units governed by a Master Association Board of Directors. Our beautifully manicured 27-hole golf course and modern amenity offerings receive rave reviews from our members. Foxfire’s Clubhouse includes a Main Dining Room with a capacity of 220 people and a Grille Room and Grille Room Patio with up to 100 people. Additionally, the ideally situated Halfway House services the golf course, tennis and bocce courts, and an outdoor casual seating area for up to 80 people. Position Summary Foxfire Golf & Country Club is seeking a highly organized, detail-oriented, and energetic PM Expeditor (Expo) to join our culinary and service team. As the critical link between the kitchen (Back of House) and the dining room (Front of House) during evening service, the Expeditor ensures all food orders are prepared accurately, plated beautifully, and delivered to our members and guests in a timely manner. This role maintains smooth service operations, upholds quality and presentation standards, and supports seamless communication between the culinary and service teams. Department Mission Statement Provide quality dining experience so that we are the members’ FIRST choice when dining out. We accomplish this by being mindful and exemplary of Foxfire Fundamentals. Departmental Fundamentals · WOW!!!! The Customer · Take pride in our appearance: Your personal appearance makes a strong statement about the pride you take in your performance. Dress neatly and professionally. The appearance of our staff makes a similar statement about the quality of our work. Take responsibility to ensure that everything a client sees is clean, neat, and professional. It’s not someone else’s job. It’s everyone’s job. · Be positive; bring your “A” GAME every day - You have the power to choose your attitude! Be joyful, optimistic and enthusiastic! · Listen generously and communicate to be understood - Give others your undivided attention. Be present and engaged. · Be fussy about details - every detail matters. · Practice blameless problem solving; try to see things from another person’s point of view. · Celebrate Success. We build People up by giving meaningful acknowledgement and appreciation and by celebrating both individual and team successes. Position Responsibilities Pre-Shift & Setup (3:00 PM – 4:00 PM) · Arrive on time and check in with the Chef and Dining Room Manager for daily specials, 86’d items, and member reservations. · Set up the expo station, ensuring all necessary garnishes, sauces, wiping cloths, and plating tools are stocked and ready for service. · Review the evening’s event schedule and dining room floor plan to anticipate service flow. During Service (4:00 PM – 8:00 PM) · Coordinate the flow of food from the kitchen to servers and guests. · Organize and prioritize all incoming tickets, calling orders clearly to the kitchen line. · Pace the kitchen line by monitoring ticket times so appetizers, entrées, and desserts are timed correctly. · Perform final quality checks on all outgoing dishes, verifying order accuracy, completeness, temperature, and presentation. · Apply final garnishes and touches to plates before they leave the kitchen. · Ensure special requests and dietary modifications are correctly executed. · Communicate effectively with chefs, line cooks, servers, and food runners, and resolve ticket discrepancies quickly and professionally. · Keep the expo station clean, sanitized, and organ…

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